1 lb boneless skinless breast
1/2 cup white flour
1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper
1 tbsp lemon zest
1/4 cup lemon juice (about 1 lemon)
1 tbsp capers
1 cup chicken broth
Flavor the flour with the salt, cayenne pepper, black pepper and lemon zest in a large shallow dish.
Remove any visible fat from the chicken and divide each breast into 2 equal portions. Pound each piece into a thin cutlet. Dredge the chicken cutlets in the flavored flour and shake off all the excess. Heat the oil* to medium-high in a large non-stick skillet. Brown the chicken cutlets on both sides.
While the chicken is browning, add 1 tablespoon of the leftover flavored flour to the chicken broth and whisk until there are no lumps. Heat the broth in the microwave or a sauce pan.
Once the chicken is browned on both sides, transfer cutlets to a plate. Add the warm broth to the hot skillet and gently scrape up anything stuck to the skillet. Bring the broth to a boil over medium heat and simmer for a couple of minutes. Add the lemon juice and capers and stir. Once the sauce has thickened, add the chicken cutlets back in and reduce heat to low, cover and simmer until chicken is thoroughly cooked, about 8-10 minutes.
One serving = 4 ounces of chicken.
* Note: It is important to use a canola or peanut oil because olive oil will burn at high temperatures.
Number of Servings: 4
Amount Per Serving
Total Fat: 8.8 g
Cholesterol: 69.7 mg
Sodium: 965.5 mg
Total Carbs: 8.0 g
Dietary Fiber: 0.7 g
Protein: 28.5 g
Originally posted 8/14/09
This is an absolutely delicious Costa Rican staple that used to be served at every evening meal. Now it is served anytime. You will find i...
When I first lived in Costa Rica almost 40 years ago every home and restaurant used a "Chorreador de Café" to make the best tastin...
"Bizcochos" or "Rosquillas de Queso", a traditional Costa Rica snack food, are corn meal cheese rings. Usually, bizcoch...
(español, ver mas abajo) Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are ...
John has really enjoyed "platano maduro" and the many ways it can be served. This simple recipe has become one of his favorites f...
This week we tried something we'd never done before, we brined a fresh ham and cooked it outdoors, in our wood fired stone oven. All I ...
Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the inc...
Ingredients: 2 ripe plantains (platano maduro) Note: The skin will be almost black. 1 tablespoon butter or margarine 1 cup milk 2 tables...
This past month we spent a week in Texas visiting friends and family. The friends we stayed with offered us some of the new Flour & Co...
Every now and then I miss some of the great Tex-Mex food we enjoyed in Houston. Finding canned enchilada sauce here in Costa Rica has p...